Forget dry, flavorless turkey. By using a mix of fresh herbs, parmesan cheese, and a splash of milk, these meatballs stay incredibly moist while simmering in a zesty, 20-minute homemade sauce.
Heart Healthy
35 Minutes
High Protein
The Meatball Mix
- 1 lb Ground Turkey (93% lean)
- 1/2 cup Panko or Breadcrumbs
- 1/4 cup Milk (keeps them moist!)
- 1/4 cup Grated Parmesan
- 1 Egg (beaten)
- 2 cloves Garlic (minced)
- 1/4 cup Fresh Parsley (chopped)
Homemade Marinara
- 28 oz Can Crushed Tomatoes
- 2 tbsp Olive Oil
- 1/2 tsp Dried Oregano
- 1/2 tsp Red Pepper Flakes
- Fresh Basil Leaves
Instructions
- The Panade: In a large bowl, mix the breadcrumbs and milk. Let it sit for 5 minutes. This creates a “panade” that keeps the lean turkey from getting tough.
- Form: Add the turkey, egg, parmesan, garlic, and parsley to the bowl. Gently mix with your hands—don’t overwork the meat! Form into 12-14 golf-ball-sized meatballs.
- Sear: Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides (about 2-3 minutes per side). They don’t need to be cooked through yet. Remove and set aside.
- The Sauce: In the same skillet, add a little more oil if needed. Pour in the crushed tomatoes, oregano, and red pepper flakes. Bring to a gentle simmer.
- Simmer: Place the meatballs back into the sauce. Cover and simmer for 15-20 minutes until the meatballs are cooked through and the sauce has thickened.
- Finish: Stir in fresh basil and serve over pasta, zoodles, or a bed of creamy polenta.
Chef’s Hint: Turkey is very lean, so it’s easy to overcook. Use a meat thermometer to pull them at exactly 165°F (74°C) for the juiciest results.
